TONIGHT, I FINALLY GET TO EXPERIENCE "STREET"

TEA CAKES,

DUMPLINGS

& IZAKAYA

KAYA TOAST a uniquely STREET experience

toasted bread spread thick with coconut jam;

served with a soft fried egg drizzled in dark

soy and white pepper 11

SPINACH VARENYKY small Ukrainian

dumplings filled with spinach and a light layer

of salted cheese; boiled and then pan fried

served with sour cream, fried onions and

lemo n marmalade 9

RICOTTA ÑOQUIS better than tamales! small

ricotta and maseca dumplings lightly browned

and served with tomatillo and

chipotle salsas 8

MALAYSIAN BLACK PEPPER CLAMS simmered in

oyster sauce with cracked black pepper, palm

sugar, soy, and lime 10

BROILED SCALLOPS ON THE HALFSHELL with

Peruvian aji amarillo cream, chorizo

breadcrumbs, lime and fresh

picked cilantro 12

LAMB KAFTA MEATBALLS over warm Syrian

cheese wrapped in grape leaf and drizzled

with date and carob molasses; served with

za’a tar spiced flatbread 10

BRAZILIAN ACARAJÉ small black eyed pea

fritters with palm oil, garlic, and cilantro;

stuffed with citrus cabbage slaw and

mala gueta chile sauce 7

MANDOO VEGETABLE DUMPLINGS asian

vegetables, sweet potato and kimchi filled

dumplings with roasted ginger yam and

sesa me dipping sauce 9

SHRIMP STUFFED SHITAKE MUSHROOMS

tempura fried shitake mushrooms filled with a

delicate shrimp mousse with ponzu dipping

sauce 11

LAND & SEA

CHARLESTON SHRIMP southern style broiled

shrimp topped with spicy sweet three pepper

relish 15

BABY BACK RIBS in spicy Korean miso glaze with

scallion ginger cream 14

WILD COLUMBIA RIVER SALMON and Hawaiian

fried rice made with brown rice, Chinese

sausage, taro root and scallions 13

TATSUTAGE FRIED CHICKEN marinated with soy,

mirin, and sake crispy fried in rice batter and

topped with spicy kewpie mayonnaise sauce 15

BRIOCHE CHEESEBURGER with all natural angus

beef, Vermont white cheddar, homemade

pickles, and yuzu kosho mayonnaise on a

brioche bun 13

NOODLE, CURRY &

TOFU

SAAG PANEER & DAL South Indian spinach dish

stewed with homemade paneer cheese, tomato

and spices; served with masoor dal and mustard

seed raita 13

THAI RICE NOODLES flat wide rice noodles with

Chinese broccoli, seasoned pork, tomato, mint,

thai basil

and chiles 15

MABO TOFU soft tofu stir fried with seasoned

ground pork and yu choy greens 8

TOFU SATAY marinated tofu roasted in the wood

oven with peanut tamarind sauce and topped

with cilantro and kefir lime vinaigrette 10

MASSAMUN CURRIED EGGPLANT in Southern Thai

style coconut curry broth 8

CHILLED SOBA NOODLES with orange, sesame,

mirin, chile, and soy 5

VEGETABLES

& GRAINS

BLACK KALE WITH REFRIED WHITE BEANS served

with toasted olive bread and white anchovy

butter 7

SAUTEED BRUSSEL SPROUTS with apples,

hazelnuts, and goat cheese 8

SPAGHETTI SQUASH with chipotle honey butter

6

BABY BEETS AND LOLA ROSSA aged sherry

vinegar and grain mustard vinaigrette 5

ROASTED CELERY ROOT PUREE with gribiche

vinaigrette 8

CHEESE GRITS southern style with salted

butter, pepper and melted white cheddar 5

SMASHED POTATOES yukon gold potatoes

creamy on the inside, fried crispy on the

outside then smashed and topped with sour

cream, chives, and pink peppercorn 8

COUS COUS TABBOULEH with mint, parsley,

dried apricots and fresh lemon juice 5

SIDE OF BROWN OR WHITE RICE steamed 2

SIDE OF SOURDOUGH OLIVE BREAD toasted with

olive oil and butter 3

                                              Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc